and just. For example, participants
welcomed the opportunity to discuss
violations with EHS and explain their
knowledge of health codes. Through
such a cooperative process, they
hoped to avoid fines and disciplinary
actions for infrequent, accidental violations. Furthermore, participants expressed a desire that EHS be
understanding and constructive in
the inspection process. They stated
that fines are hard on struggling
restaurants and are not necessarily
constructive. Finally, participants
stated a need for more warnings,
teaching and coaching for establishments with violations.

• Factors motivating food safety.
Participants reported being motivated by
the desire to serve safe food. The
threat of citation or closure due to violations was only a secondary moti-vator. Restaurateurs expressed that
they strive to deliver the best service
possible, and that food safety, as opposed to avoiding citations, is the
most important reason to comply
with food codes.

• Inspection process. Participants indicated that email is the most effective
method of communication, providing them with up-to-date information
regarding changes in food code regulations, changes in the inspection
process, classes and training offered
by the health department and so
forth. They reported that email also is
useful for allowing them to communicate openly with EHS outside of
the inspection process. They also
showed strong interest in increased
frequency of inspections as well as
announced or courtesy inspections,
which they claimed would help their
staffs feel more at ease with EHS.
Participants indicated the need for
training videos that utilize blatantly
unpleasant visuals, stating that such
images are difficult to forget and
serve as constant reminders regarding
the importance of food safety.

• Fostering partnerships between EHS and
foodservice workers. Constant communication with EHS through emails,
courtesy inspections or drop-ins were
among methods suggested for creating positive partnerships between

“Restaurateurs expressed that they strive to deliverthe best service possible, and that food safety, asopposed to avoiding citations, is the most impor-tant reason to comply with food codes.”

restaurants and EHS. Participants felt
EHS need to be more available by attending weekly or monthly staff
meetings at restaurants and setting
up training workshops at restaurants.
In addition, public education from
Johnson County EHS was recommended to address misconceptions
about the restaurant industry. For example, participants felt that the public held misconceptions regarding
food code regulations, violations and
causes of FBI. These misconceptions
tend to be negative, according to participants, and cause the public to become wary of their restaurants.
Participants felt that violation postings on the state health department’s
Web site lead to false negative assumptions about their restaurants.
Many felt this Web site should only
list repeat violators.

Discussion and Implications

Results of this study indicate a great
need for emphasis on training and education of restaurateurs and foodservice
personnel, better communication and
dissemination of up-to-date information
between restaurateurs and EHS and the
implementation of revised county-level
inspection policies. The contradictory
opinions expressed about EHS—that
they were professional, communicative
and knowledgeable, as well as unprofessional and inconsistent—could indicate
respect for the EHS in general, but difficult specific encounters with inspectors,
or perhaps a belief that EHS have knowledge regarding food safety that they are
not sharing with the food industry.

Currently, before being employed,foodservice workers in Johnson Countyare not required to undergo food safetytraining. The lack of food safety knowl-edge, coupled with factors such as lan-guage barriers, improper food handlingpractices and high turnover rates, onlyadds to the challenge of getting foodworkers to implement behavioralchanges. JCED—and other county-levelfood inspection agencies across the na-tion—need to respond to the realities ofthe foodservice workforce by developingmore appropriate education and trainingprograms for foodservice workers.